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Mediterranean Chicken and Kale Bowl

A quick and healthy dinner option that combines succulent chicken and hearty kale with Mediterranean flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 teaspoons Italian seasoning
  • to taste Salt and pepper
For the Kale
  • 4 cups kale, chopped (stems removed)
  • 1 lemon, juiced
  • 2 cloves garlic, minced
For the Toppings
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup kalamata olives, sliced (optional) optional but oh-so-delicious
  • Fresh parsley, for garnishing

Method
 

Preparation
  1. First, grab those chicken breasts and pat them dry. Season generously with salt, pepper, and Italian seasoning.
Cooking
  1. In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for about 6-7 minutes per side or until they’re cooked through and golden brown.
  2. Remove the chicken from the skillet and let it rest for a few minutes. In the same skillet, add a touch more olive oil if needed. Toss in the minced garlic and sauté for about 30 seconds, or until fragrant.
  3. Add the chopped kale, squeezing the lemon juice all over. Cook for another 3-4 minutes, stirring until the kale is wilted and vibrant.
Assembly
  1. Slice the chicken into bite-sized pieces. Start with a generous scoop of the sautéed kale, top it with the sliced chicken, and then scatter those cherry tomatoes, feta cheese, and olives on top.
  2. Garnish with fresh parsley.
Serving
  1. Grab a bowl, dig in, and enjoy!

Notes

You can grill a batch of chicken on the weekend and store it for quick meals throughout the week. Don’t skip the lemon juice as it balances flavors beautifully. Leftovers can be stored in the fridge for up to three days.